Yellow Cookie Sandwiches
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(0 votes)
Health Score:
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 kcal | (10 %) | ||
| Protein | 2.94 g | (3 %) | ||
| Fat | 11.19 g | (10 %) | ||
| Carbohydrates | 27.79 g | (19 %) | ||
| Sugar added | 23.27 g | (93 %) | ||
| Roughage | 1.44 g | (5 %) |
more nutritional values
| Vitamin A | 44.42 mg | (5,553 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 0.95 mg | (8 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 7.91 μg | (3 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 7.79 μg | (17 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.57 mg | (1 %) | ||
| Potassium | 112.75 mg | (3 %) | ||
| Calcium | 33.12 mg | (3 %) | ||
| Magnesium | 34.39 mg | (11 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2.57 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.66 g | |||
| Cholesterol | 13.57 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
18
- For the macaroons
- 1 ½ cups
ground almonds
- 1 ½ cups
- 2
large egg whites
- 1 tablespoon
- drop
yellow Food coloring
- 1 teaspoon
Preparation steps
1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the banana syrup and food colouring.
4.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
5.
Sprinkle with cocoa and leave the uncooked macaroons to stand for 30 minutes to form a skin.
6.
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
7.
Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
8.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
9.
Mash the banana then beat into the butter with a wooden spoon until light and fluffy.
10.
Beat in the icing sugar a quarter at a time, then whisk for 2 minutes or until smooth and well whipped.
11.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other half.
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